An Ottolenghi inspired recipe full of flavour, that hero’s the gorgeous colourful carrots from Spring Creek Organics at Melbourne Farmers Markets.

Preparation time: 5-10 minutes

Cooking time: 25 minutes

Serves 4



  • 4-6 large carrots
  • ½ cup quinoa
  • ¼ cup pepita seeds, toasted
  • 2 tbsp olive oil
  • 1 tsp cumin
  • ½ tsp chilli flakes
  • ½ tsp salt flakes
  • ½ tsp black pepper
    For the dressing:
  • 1 cup Greek style yoghurt
  • 1 garlic clove, crushed
  • juice of one lemon
  • pinch of salt



Cut the carrots into batons. In a medium sized bowl combine olive oil, cumin, chilli flakes, salt and black pepper. Add the carrots to the bowl and stir until the carrots are well coated. Transfer to a baking tray and cook for 25 mins at 180 degrees (or until cooked).

Rinse then cook the quinoa as per packet instructions (usually about 10-15 minutes on a medium heat). Drain well once cooked and allow to stand until the carrots are ready.

Make the dressing by combining the yoghurt, crushed garlic clove and lemon juice in a bowl, stir until well combined.

To serve, on a large plate lay a bed of the yoghurt dressing, then on top lay the cooked carrots and quinoa, and sprinkle with toasted pepita seeds.


Recipe by MFM contributor Vanessa Fletcher

Instagram @fletcherjournal